Soft cheese for sushi. Philadelphia Roll Ingredients. To make cream cheese you will need

1. Philadelphia cheese

2. Available cheeses

3. Buko

4. Ricotta

5. The choice is yours.

Japanese cuisine is gradually becoming more and more popular in our country. Her dishes are distinguished by their unusual taste and nutrition. Unfortunately, people often face the problem of finding the necessary ingredients, among which cream cheese for rolls occupies a special place. Picking it up is not so easy. From this article, you will learn which cheese you need to use to make delicious rolls. How to cook, read in a special article.

Soft cheese for rolls is an integral ingredient of this dish. At the moment, almost every sushi recipe includes cream cheese. It is very soft, pleasant to the taste, has a plastic texture. The most popular option is Philadelphia cream cheese for sushi. It is named after the city where it is produced. But there are also high-quality analogues, which in their composition and taste are in no way inferior to the advertised Philadelphia.

Philadelphia cheese

Cream cheese for sushi Philadelphia is imported into the territory of the Russian Federation from European countries. The need for accreditation of suppliers, complex logistics and the quality of the product itself are factors that directly affect the cost of the product. This cheese is not cheap.

Due to its plastic structure, it is very convenient to use such cheese for making rolls. The characteristic sweetish taste is ideally combined with fish, rice, seaweed and other integral ingredients of Japanese sushi.

Since 2013, the situation has changed dramatically. Philadelphia cheese was included in the sanctions lists, and therefore is not currently supplied to Russia. This forced people to look for other options. You can now find cheese sauce for sushi in stores, but it has nothing to do with cream cheese.

Available cheeses

For the preparation of rolls, you can use not only creamy, but also curd cheese for sushi. The main thing here is the absence of a characteristic cottage cheese flavor. Its presence is not allowed, since it negatively affects the taste of the prepared dish. Read our article to cook any kind of rolls and sushi at home.

There are a sufficient number of such cheeses that have a number of obvious advantages, for example, affordable cost, excellent, rich taste, lack of preservatives in the composition, ease of use, etc. You can buy high-quality cheese for sushi using our website. The site contains the best cream cheeses, which we offer to familiarize yourself with right now.

We suggest trying:

Differs in the price available in all respects, the balanced structure, pronounced taste and aroma. Slightly sour taste allows this cheese to be used for making rolls with sea fish, such as eel;

A quality product with a standard fat content of 60 percent for such cheeses. Has unsurpassed taste, soft and plastic structure. This is very important in the process of making rolls, since the cheese does not fall out of them, and "glues" other ingredients;

It has a delicate texture and rich creamy taste. Virtually no serum. It has an attractive appearance and high taste. It is he who is used by most sushi bars in Russia for 2018.

Buko

Buko cheese is also very popular. It has a creamy texture, rich creamy taste, prepared according to a special recipe, but without the use of any specific technological processes. In this regard, Buko is very similar to the classic Philadelphia cheese.

But there is one thing - it is also sanctioned cheese, and therefore today it is problematic to purchase it on the territory of the Russian Federation, to say the least. But there is a way out - you can try to cook Buko at home. Here's what to do:

Take a liter package of kefir and put it in the freezer overnight. Kefir must be fresh;

In the morning we take it out of the freezer, and process it with hot steam or boiling water. It needs to thaw a little. Do not allow kefir to completely melt;

We take a colander, below we lay clean gauze folded in several layers;

We spread the curd mass on gauze in a colander, close it with another piece of gauze on top;

We hang the colander in such a position that the whey drains freely. At the bottom, it is desirable to substitute some kind of container, since there can be a lot of serum;

In this position, leave until the evening. Homemade cream cheese for Buko rolls is ready.

If you wish, you can add a little salt or even sugar to the resulting mass, as well as various spices, vegetables, fruits and other fillers, designed to improve the taste of the product.

ricotta

A number of home cooks who are fond of Japanese cuisine use the popular Italian ricotta cheese to make rolls and sushi. It is also very soft, tender, airy, has a pleasant taste, similar to curd cheese.

The product contains many useful substances - trace elements and vitamins. It is characterized by a low calorie content, due to which such food is universally recommended for people adhering to a certain diet.

For all its advantages, ricotta cheese is completely unsuitable for rolls. It is known that cream and curd cheeses are made from milk or kefir, with the addition of cream. The main task of manufacturers and those who prepare such a product at home is to achieve complete removal of whey - the liquid flowing from the curd mass. Whey makes the cheese loose, in addition, there is a characteristic aftertaste. It is virtually impossible to make a high-quality roll from such cheese.

Ricotta is a product made up almost entirely of whey. This is the main ingredient in its composition, cheese is made from it. Accordingly, it is strongly not recommended to use this type of cheese for making rolls.

The choice is yours

Which cheese to buy for rolls is entirely up to you. We told you exactly what parameters the product must meet in order to be used for cooking traditional Japanese dishes.

Given the fact that the most popular option, Philadelphia cheese, is currently not supplied to the domestic market, you will have to look for a worthy alternative. We offer to pay attention to high-quality cottage cheese and cream cheeses from well-known manufacturers, which you can buy at an affordable price for most consumer categories on our website.

A popular Japanese dish, one of the varieties of sushi is rolls, which are rolled into a cylindrical roll using a bamboo mat (makisu), and then cut into 6 or 8 slices. The filling is wrapped with a sheet of nori - dried and crushed pressed seaweed, less often scrambled eggs, rice or soy paper. Sushi and rolls are prepared with lightly salted, smoked, raw fish, seafood, fruits and vegetables, smoked chicken, bacon, and various types of cream cheese.

What kind of cheese is used for rolls

One of the most important ingredients in almost every roll recipe is cream cheese. The most popular used to prepare a Japanese dish is Philadelphia. This cheese for rolls can be problematic to purchase, because. it has a high price. It can be replaced with a similar product. The closest in taste and texture are soft curd cheeses, such as Almette, Mozzarella, Buco or Mascarpone.

Such cheeses are cheaper than their American counterparts, their soft texture and delicate taste fit well into the recipe for classic rolls. If the accuracy of the rolls does not play a big role, then you can add processed cheese "Viola", "President", even Yantar or Cheese. When using a processed product, it is recommended to choose the classic version, without additives, so as not to interrupt the taste of a Japanese dish.

Cream cheese for sushi

A soft, delicate, sweetish product made from milk with a pronounced taste - cream cheese for Philadelphia rolls. It has a creamy texture, does not pass the ripening period, which distinguishes it from other soft cheeses (brie). The composition of the product includes many vitamins of group B, A, E, K and minerals: magnesium, calcium, fluorine, potassium, iron, selenium. The calorie content of cream cheese is 340 kcal per 100 g of product, due to the high fat content. Almost every country produces such cheese, in addition, certain types of it can be prepared at home.

This product belongs to soft varieties that do not go through the ripening process. To prepare it, milk is first pasteurized, then cooled and a special lactic ferment is added. The process of separating whey from curd clots takes 20-22 hours. After that, the mass must be filtered, then add the rest of the ingredients according to the recipe. This type of cream cheese began to be produced in the city of Philadelphia in the USA in the 1870s, since then the product has not lost its popularity.

Due to the production technology, Philadelphia can be stored up to 4 months, after opening the package - no more than a week. It contains choline, which normalizes cholesterol levels, potassium, which is necessary for the normal functioning of the cardiovascular system, calcium and phosphorus, which are necessary for strengthening bone tissue. The calorie content of the product is 341 kcal per 100g. Philadelphia rolls are not the only type of Japanese delicacy where such cream cheese is added.

If you make homemade sushi cheese, you get a tasty and inexpensive substitute for Philadelphia. To do this, you need the ingredients:

• milk - 1 liter;
• fatty kefir - 0.5 l.;
• sugar - 1 tsp;
• salt - 1 tsp;
• egg - 1 pc.;
• citric acid - on the tip of a knife.

Boil milk in a saucepan, stirring constantly, add lemon, salt and sugar, remove from heat. Pour in kefir and mix well. The milk will curdle immediately. Fold clean gauze in two or three layers, place in a colander. Carefully pour the milk mass there, tie the ends with a rope and hang for 6-7 hours. Cheese rolls can also be made with another Philadelphia substitute. Mix fat cottage cheese with cream in a blender, and bring to the desired density.

The homeland of this product is Italy, although it is also produced by other countries - Spain, Russia, France, etc. Goat, cow, sheep, buffalo milk is used to prepare the product. A feature of Ricotta is that it is produced from secondary raw materials, that is, from whey, which remained after the manufacture of other cheeses. It is pasteurized and combined with a special acid, then brought to a boil to form curd flakes. The last stage is the separation of whey from the curd mass - the future Ricotta. To get 100 g of cheese, you will need the following ingredients:

• serum - 4 l.;
• vinegar 6% - 60 ml.

Cooking method:

1. Heat the whey to a temperature of 90 degrees, stirring constantly.
2. Take it off the heat, pour in the vinegar.
3. The process of separating the curd flakes will immediately begin, which will float to the surface.
4. These clots need to be caught with a slotted spoon and laid out on a sieve covered with gauze.
5. Leave for 1.5 hours to make the cheese tender, for 7 hours - for dense Ricotta.
6. Store no more than a week.

In addition to the usual calcium for dairy products, Ricotta contains vitamin A, which is necessary for good vision, and B vitamins that normalize the functioning of the nervous system. It is recommended to use Ricotta for children, teenagers, pregnant and lactating women, the elderly. The calorie content of the product is only 145 kcal per 100 g, so it can be consumed by overweight people.

It was first prepared in Italy. The composition of the Italian Mascarpone includes essential amino acids that are involved in the process of hematopoiesis and strengthening the immune system, tryptophan, which helps to normalize the nervous system, effectively combat depression, stress, insomnia, as well as vitamins and minerals. Mascarpone - a product of high calorie content - 405 kcal per 100 g.

The recipe for making cream cheese is simple: 1 liter of 25% cream is heated, but not boiled, 3 tablespoons are added. lemon juice, simmer over low heat for 3-5 minutes. The mass is laid out in special fabric or gauze bags and hung up to get rid of the serum - this takes 12-15 hours. Mascarpone has a delicate creamy taste and creamy texture, so it is often used to make desserts, snacks, sandwiches.

Feta

This cheese belongs to semi-hard varieties, outwardly similar to pressed cottage cheese. It is prepared from a mixture of sheep and goat milk, the fat content ranges from 33 to 65%. Feta has a sour-salty taste, with a delicate milky aroma. Greece is considered the birthplace of cheese, but most countries of the world are engaged in its production. The product is made in large pieces, which are then cut into portions. Calorie Feta cheese - 255 kcal per 100 g of product.

Feta manufacturing technology is simple: milk is pasteurized so that it curdles, then it is filtered using special bags for several days. The resulting mass is laid out in special forms, salt, spices and marinade are added. The next stage is pressing and then ripening the cheese for 14 days. The density of the product does not allow breaking it with your hands or spreading it on toast like butter.

Ingredients for making Feta at home:

• milk - 2 liters;
• natural sour cream - 200 ml;
• pepsin - 1g;
• distilled water - 1 tbsp.

Cooking method:

1. Divide milk into 2 parts.
2. Heat half to 38 degrees, mix the other half with sour cream.
3. Dissolve pepsin with water, add to the milk-sour cream mixture.
4. Mix both parts of milk, leave for 6-7 hours at room temperature.
5. Strain, wrap the resulting mass in cheesecloth, place under pressure for 12-14 hours.

Feta cheese contains choline, which prevents the formation of cholesterol plaques and increases the protective mechanism of cells. During some experiments in the USA, it was proved that the cheese contains microorganisms that are capable of producing natural antibiotics in the human body. They contribute to a speedy recovery from dysbacteriosis and food poisoning.

There is iron in Fet, which is actively involved in the process of transporting oxygen, strengthens the immune and cardiovascular systems. Vitamin B2 helps to slow down the aging process of the body and prevents the development of degenerative diseases - Alzheimer's, Parkinson's. Tryptophan contributes to the formation of the "hormone of happiness" - serotonin, which improves mood and normalizes sleep.

This type of cream cheese can be classified as a delicacy: Philadelphia has a high cost and is not sold everywhere. Delicate cheese paste can be prepared at home on your own and quickly, while not spending a lot of money on ingredients.

How to make Philadelphia cheese at home

This soft cheese does not have to mature for a long time, like other varieties of the product. It has a creamy texture and high fat content (340 kcal per 100 g), so it is undesirable to use creamy mass for people with problematic weight. How to cook Philadelphia cheese at home tasty and unusual? To do this, you can deviate somewhat from the basic recipe, replace some ingredients and add new ones. Cheese secrets:

• To add a piquant aroma and taste to the paste, you should add finely chopped parsley, onion, cilantro, dill to it.
• The sharpness of the cheese mass prepared at home will be added by a crushed clove of garlic.
• A chicken egg, if you have an allergy, can be replaced with 4 quail eggs - this will make the dish more useful.
• Instead of citric acid, experienced chefs advise using natural lemon juice (1 tsp is enough).
• It is better to choose full-fat milk for home cooking, so there will be more creamy mass.
• In Philadelphia, if desired, you can add pieces of bacon / meat, mushrooms, red fish, fried onions.
• If you are preparing a cake cream or sweet pasta, add sugar and pieces of berries or fruits to the dish.

Cream cheese Philadelphia

It takes an average of half an hour to prepare cheese mass at home. After it should be stored in the refrigerator for no more than 10 days. Ready pasta can be smeared on toast, used for making cakes, rolls and other dishes. You will need these ingredients:

• chicken egg;
• milk (fat content 3.2%) - 1000 ml;
• kefir - 0.5 l;
• lemon juice - 1 tsp;
• salt, sugar - 1 tsp each.

Check out step by step recipes.

How to make Philadelphia cheese:

1. Put the milk to boil on medium heat.
2. Pour salt, sugar into the pan, constantly stirring the liquid.
3. After boiling, pour kefir into the container, mixing the contents thoroughly (the liquid should not curdle).
4. Throw the contents of the pan on cheesecloth, which should be hung over another container for 10-15 minutes, allowing the whey to drain.
5. Beat lemon juice with an egg in a separate container, add the mass made from milk and kefir here.
6. Beat the mixture until it is smooth and fluffy.

How to make Philadelphia cheese from cottage cheese

This homemade product is perfect for sandwiches and cheesecake. The advantage of this recipe is the presence of many useful substances in it (calcium, manganese, zinc, iron, vitamins B, A, beta-carotene). In addition, the ingredients do not need to be cooked, so the trace elements remain intact and you get them in full. Required components:

• fat-free cottage cheese - 1 pack (500 g);
• sour cream (20%) - 0.2 l;
• cream (30%) - 0.2 l;
• dill - 1 bunch;
• salt to taste.

How to make Philadelphia cheese at home:

1. Whip the cream with a mixer, adding cottage cheese and sour cream.
2. Add salt, chopped herbs to taste, mix the mass thoroughly.
3. Leave the cheese in the kitchen for a day to mature.
4. The next day, transfer the finished cheese to the refrigerator. It is allowed to store it no longer than a month.

How to make Philadelphia cheese from milk and kefir

The taste of the finished homemade product is somewhat different from the natural one, but it is not so expensive. The kefir-milk recipe is not very complicated, only 4 ingredients are used to make cheese:

• low-fat kefir (preferably 1%) - 0.5 l;
• salt;
• egg;
• non-fat milk (you can goat) - 0.4 l.

How to make Philadelphia cheese at home:

1. Mix kefir with an egg until completely homogeneous, salt.
2. Put the liquid on the stove, stirring occasionally with a spoon.
3. Bring the milk to a boil, pour the boiled egg-kefir mixture into it.
4. After boiling the ingredients again, remove the mixture from heat and let it brew for 10 minutes.
5. Transfer the contents of the dishes to a sieve / colander wrapped with gauze a couple of times, wait until the excess drains.
6. After about 1-2 hours, transfer the mass under the press, after wrapping it in gauze. Leave the dish like this overnight, and in the morning you can try it.

Check out recipes on how to cook.

Homemade Philadelphia cheese on yogurt

This analogue of the popular Philadelphia is almost indistinguishable from the original. According to the recipe, you need to cook the product on fat sour cream and natural yogurt (preferably homemade). Required components:

• sour cream - 0.2 l;
• salt;
• yogurt - 0.5 l.

How Philadelphia cheese is prepared at home:

1. Place the colander in a deep bowl, lining the bottom with several layers of cheesecloth.
2. Put dairy products in the prepared container, add a couple of grams of salt, mix the ingredients.
3. Lift the edges of the fabric up and tie in a knot, place a load on top of the mass. Place the bowl in the refrigerator for 2 days.
4. Drain the liquid from the colander occasionally. The product will be ready when all excess liquid comes out.

Video: making cheese at home

Delicate creamy pasta is prepared at home quickly and simply, which is what distinguishes it from other cheese varieties. Philadelphia serves as a basic component in the creation of many gourmet dishes from different cuisines of the world. It is used in the preparation of omelettes, terrines, rolls, sushi, smoothies, red fish rolls, American cheesecakes, canapes, various sauces, fruit and chocolate desserts. After watching the video below, you will learn about the secrets of creating a tasty and healthy product.

Recipe for homemade cheese without heat treatment

How to make cheese from cottage cheese

Making homemade cheese from yogurt and sour cream

Many housewives today are not limited to simple homemade dishes and are increasingly introducing fashionable culinary delights into the diet of households. If earlier, to taste rolls or enjoy cheesecake, you went to sushi bars and coffee shops, but now you can do it in a cozy home environment. And we are not talking about home delivery, but about self-preparation of these dishes. However, the lack of some important ingredients can become an obstacle to the development of "restaurant cuisine". So, the question often arises of how to replace Philadelphia cheese, which is the basis of cheesecake and an important component of delicious rolls. In most small towns, it is simply impossible to find fashionable cream cheese; it is not available in stores due to its high cost and low demand. And for those who do not want to spend money on buying expensive cheese, it is also not easy to cook these delicacies without losing quality. However, there is always a solution. In this case, you just need to find a worthy replacement for this cream cheese. So what can replace the Philadelphia cheese most successfully? There are several alternatives.

Similarity with "Philadelphia" - 90%

The first option is Buko cheese. It tastes very similar to Philadelphia, but costs a little less. Close in texture and similar in taste is "Natura". With these two cheeses, you will get excellent rolls that are almost impossible to distinguish from the "original". Such an alternative is good if you are wondering how to replace the Philadelphia cheese in order to save a little on the cost of the dish. But where this delicacy is not found, it is unlikely that you will be able to get these two types of cheese.

Great alternative to Philadelphia

The second option is more affordable, both if you can find it in the store, and at a price. This is the well-known Almette cream cheese. It tastes very close to Philadelphia, quite tender and quite fatty. Based on it, you can also prepare a very tasty cheese-curd cheesecake, you can add it to the filling for rolls. These three types of cheese - "Buka", "Natura" and "Almette" - are the best options if there is a problem with which cheese to replace Philadelphia.

Affordable doesn't mean bad

There are also simpler and more straightforward substitutes. They are already less like the classic Philadelphia, but (in a pinch) they will also work well. This is a popular processed cheese "Viola", "Yantar", "President" and the like. Some housewives add fine-grained cottage cheese to such cheeses to add density, beating the mass until a homogeneous creamy consistency is reached. As a result, of course, you get a cheese-curd cream, only remotely resembling Philadelphia cream cheese. But do not be upset, because such a cream can make a very tasty curd cake - a homemade version of a cheesecake.

Healthy alternative to fancy cheese

If you don’t know how to replace Philadelphia cheese in rustic conditions, then you can try to cook it yourself from sour cream. For sour cream cheese, you will need twice the amount of the original product than the finished cheese is required. Simply take thick rustic sour cream and hang it in cheesecloth overnight to allow excess liquid to drain. In the morning you will have delicious homemade curd cheese. Such experiments with cheese can lead to very inspiring results. Perhaps your own recipe for a dish with a different cheese will be even more successful than the classic one. Most importantly, remember that for desserts you can (and better) use more fatty cheeses, but for dishes such as rolls - less high-calorie. As you can see, to find what to replace the Philadelphia cheese with, you only need a little imagination and ingenuity.

For all lovers of Japanese cuisine, the choice of ingredients can be a problematic issue. Sometimes certain products are hard to get, even with the current diversity, while others are simply not found on supermarket shelves. But often cheese may be needed to make rolls, and not the most common one at that. What kind of cheese for rolls is used in cooking?

Famous and inaccessible

One of the essential ingredients in almost any sushi recipe is cream cheese. The most common of those that are used is Philadelphia cheese. Its production began in 1872 in Philadelphia, USA. After some time, the company that produced this famous cheese began to grow due to the huge demand for cream cheese rolls. In addition to the fact that many ordinary people bought it, this cheese was also ordered to many establishments for making rolls and sushi.

Philadelphia cheese is supplied to the CIS countries from Europe. Due to some objective reasons, the cost of products is very high and sometimes difficult to find even on supermarket shelves. High prices for the popular Philadelphia cheese, or its absence in stores, does not allow you to cook the right, real rolls, taking into account all the technology and composition. But in this case, the question may arise, then what kind of cheese is put in rolls, if not Philadelphia? There are enough varieties of cheeses that can successfully replace this hard-to-find product.

What can be substituted for Philadelphia cheese?

One such cheese is Buko, you can also use Natura, as these cheeses have a very similar texture and composition to Philadelphia. They can be used to fill rolls, since all these cheeses are rennet. Besides the fact that these cheeses are good for sushi, they are relatively inexpensive and can be found in almost any supermarket in the city. Many restaurants use cream cheese rolls using these varieties. What other cheeses can replace the famous "Philadelphia"?

If you decide to cook rolls at home, and there is no way to use Buko cheese, you can purchase Almette cheese. This variety belongs to soft curd cheeses, so it has a very mild and delicate taste. In Buko cheese, the fat content is 25%, while in Almette it is 65%, so it is not suitable for making light rolls. To do this, it is better to use cream cheese like "Creme Bonjour". In addition, there are enough varieties of cheese with different additives, so you can add them based on your taste preferences.

To answer the question of what kind of cheese is put in rolls in addition to the above, you need to take into account your interests in cooking. It is advisable to purchase any type of cheese in a specialized store, where they can accurately suggest and advise a variety that is suitable specifically for a particular roll recipe.

There is nothing related